1-1.5lbboneless skinless chicken thighs / breast or shredded rotisserie
2tablespoonsfresh chopped rosemary
2tablespoonsbalsamic vinegar
3medium beets, diced into approx 1.5-inch cubes
2small/medium sweet potatoes, diced into approx 1.5-inch cubes
½cuppecans, roughly chopped - raw or roasted
½cupcrumbled goat cheese
4tablespoonsolive oil, divided
Sea salt & black pepper to taste
Large box spring mix, chopped romaine, or spinach <br> <br>
Champagne Vinaigrette
½cupolive oil
¼cupChampagne vinegar
2tablespoonshallots
1teaspoonsalt
¼teaspoonpepper
1tablespoonDijon mustard
2tbspraw honey
Instructions
Prep chicken. In a bowl place the chicken, 2 tbsp rosemary, 2 tbsp balsamic vinegar, 2 tablespoons olive oil, 1 tsp salt, and two minced cloves of garlic. Cover and let sit for 30 minutes to an hour to marinate.
Cook chicken. When ready to bake, preheat the oven preheat the oven to 350ºF. Lightly grease a large baking sheet and then place the chicken thighs on the pan. Bake for 35-45 minutes, checking every five minutes or so after 25. Cooking time will depend on size of chicken thighs. Note: Chicken thighs will not turn white, so determine whether it is done cooking by when the juices are clear. Set aside to cool and cute into a large dice.
Dice sweet potatoes. Toss in 2 tbs of olive oil and 1 tsp salt. Baked at 350ºF for 30 minutes, give them a toss, then another 20-30 minutes. Cooking time will depend on how large or small you diced. Once cooked let cool.
Dice beets. Toss with 1 tbsp olive oil and 1 tsp salt. Bake at 350ºF for 30-45 minutes. Cooking time will depend on how large or small you diced. Once cooked set aside until cool.
Prep the dressing. To get this dressing to turn creamy you’ll either want to use a food processor, blender, or immersion blender. Mix 2 tbsp shallots, 1 tsp salt, ¼ tsp pepper, 1 tbsp lemon juice, ½ cup olive oil, ¼ cup champagne vinegar, 1 tbsp Dijon mustard, 2 tbsp raw honey. Blend for 20-30 seconds this is where the emulsification gives it that creaminess. Store leftovers in an airtight jar for up to two weeks.
Arrange the salad. On a serving dish, layer the salad greens, top with the chicken, sweet potatoes, beets, top with the pecans and crumbled goat cheese. Just before serving, drizzle with the dressing and toss to mix well and coat the salad in the dressing.
Notes
See substitution options above. Dietary Swaps: For Whole30 and Paleo leave off cheese For low FODMAP swap out the beets For AIP leave out the cheese and nuts